Tuesday, August 25, 2015

As the days get shorter and darker earlier I feel myself getting ready for Fall and Winter nesting. For me that means a pile of books, more often than not cookbooks, a warm throw and a cosy fire. I love to spend my days reading and baking and frankly just getting cosy with a cup of tea and a tasty treat.

One of my favorite things to bake when it is cold out is a quick bread, simply because it is quick, easy and delicious. You can enjoy them warm from the oven, slathered in butter or the next day for breakfast or snacks.

This chocolate quick bread is just that, quick, easy and filled with melty chocolate chips and chunks. I think it is going to fit in very nicely with my plans for this Fall and Winter.

Quadruple Chocolate Bread

2 cups all purpose flour

1 cup sugar

3 tablespoons unsweetened cocoa powder

1 tablespoon baking powder

1/2 teaspoon salt

1 egg, lightly beaten

11/4 cups milk

1/2 cup vegetable oil

1/3 cup white chocolate chips

1/3 cup dark chocolate chips

1/3 cup milk chocolate chips

1/3 cup 85% chocolate chunks

Preheat oven to 350. Grease a 9 x 5" loaf pan. Line the bottom with parchment or waxed paper and grease that as well. Set aside.

In a large bowl stir together flour, sugar, cocoa, baking powder and salt. Make a well in the center.

In a bowl combine the egg, milk and oil. Add the egg mixture all at once to the flour and mix until just moistened. Fold in the chocolate chips and chunks. Spoon batter into pan.

Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes then remove from pan, peel off parchment or waxed paper and cool completely.

Tuesday, August 18, 2015

Lately as I see the school supplies for sale I have been reminded of my own back to school days. One of my favorite things about my all girls high school was the food. Everything was made by a few lunch ladies everyday, we had hot food and cold food and fresh cookies and brownies.

I have dreamed about those brownies for many years and have searched for a recipe to replicate them. Although these are not exactly the same they are delicious!

Preheat oven to 350. Line a 13 x 9 baking pan with foil and spray with cooking spray. Set aside.

In the bowl of an electric mixer, add the melted butter and cocoa powder, blend until smooth. Then add the flour and sugar and mix until combined. Then add the eggs and vanilla, mix until just combined. Do not over mix.

Pour batter into prepared pan and spread evenly. Bake for 25-25 minutes or until a toothpick inserted in the center comes out clean. Let brownies cool for 15 minutes then spread with frosting. You want the Brownies warm when you frost them.

Chocolate Frosting

1/4 cup butter, softened

1/2 cup milk

1/4 cup unsweetened cocoa powder

3 cups powdered sugar

Add all ingredients to a bowl and mix until combined and smooth. Pour over warm brownies and smooth out. Let brownies cool before slicing.

Rich, fudge brownies with a layer of fudge frosting. The perfect combination if you ask me. And I am sure that your kids would agree a special treat for back to school!

Saturday, August 8, 2015

I love chocolate chip cookies and make a lot to share with family and friends, don't get me wrong I also consume my fair share as well. Sometime though I bake too many and hate to have them go to waste. So I decided to make a Chocolate Chip Cookie Bread Pudding.

Bread pudding is a big dessert here in the South, it is also one of those desserts that you either love or hate. I happen to love and and make it often when having guests. It is a great way to use up leftover bread, croissants, muffins and even cookies and frankly is a very easy dessert to whip together. It is basically a custard poured over whatever bread or cookies that you like.

Chocolate Chip Cookie Bread Pudding

Ingredients

11/2 lbs leftover/stale chocolate chip cookies, broken into pieces

2 cups milk

1/4 cup heavy cream

1/2 cup Baileys Irish Cream

1 cup granulated sugar

1 cup packed light brown sugar

1 tablespoon vanilla extract

6 eggs lightly beaten

1/2 cup chocolate chips

Preheat the oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish. Place the broken cookies in the baking dish.

In a large bowl, whisk together the milk, cream, and liqueur.

In another bowl, combine the granulated and brown sugar and mix well. Add this to the milk mixture and whisk to combine.

Add the vanilla to the beaten eggs. Combine the egg mixture with the milk mixture and mix well, then sprinkle in the chocolate chips. Pour the mixture evenly over the broken cookies; let stand, stirring occasionally, for at least 20 minutes, or until the cookies have absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled. Serve with vanilla ice cream, whipped cream, or drizzled with hot fudge.

NOTE: I like to leave my cookies out for a day to get them hard, that way they absorb the milk mixture better.

What do you think? Is this something that you would try? I hope that you do because it is fast, easy and delicious! I think it would make a great addition to any dinner, barbecue or party!

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